Yes, yes… It’s a graduation cake!
Equipment: 20 cm round tin, baking paper, electric mixer
Ingredients: 12-24 hrs
150g dark chocolate (75%)
150g unsalted butter
1 tbsp cocoa
175g (3/4 cup) caster sugar
110g (1/5 can) condensed milk
Chocolate Mousse Layer:
50g unsalted butter
50g dark chocolate (75%)
60g (1/4 cup) caster sugar
1. Preheat the oven to 180C. Line the round tin with butter and baking paper.
For the chocolate base:
2. Melt the dark chocolate and butter over very low heat. Set aside to cool. In a bowl mix the egg yolks with cocoa using an electric mixer. Add to the cooled chocolate and stir well.
3. Using an electric mixer beat the egg whites to stiff peaks. Gradually add sugar and mix for another 2-3 minutes until well combined, stiff and glossy.
4. Add the cooled chocolate to the egg whites and combine very delicately (do not overmix!).
5. Pour the mixture into the round tin and cook for 25 minutes. Take the base out of the oven and let it cool down. The ‘cake’ will collapse in the middle leaving a recess (like this) which we will later fill in with a cheesecake and mousse layer. Do not take the base out of the tin.
6. Using an electric mixer combine the mascarpone and condensed milk until smooth. Do not overmix as the cheesecake layer will then become to liquid. Pour the layer into the recess in the chocolate base and cool for at least 2-3 hrs (or overnight) in the fridge.
7. For the chocolate mousse layer repeat steps 2, 3 and 4 but with different amounts of ingredients (as outlined in the ‘ingredients’ section at the beginning. It is crucial that you do not overmix that the last stage as otherwise the mousse will loose all its air and become dense.
8. Once the mousse is ready pour over the cheesecake layer and place in the fridge for at least 4hrs.
Inspired by Kwestia Smaku